The recipe for spicy ginger pickled vegetables

Health benefits

Soy sauce: nourishing blood, protecting teeth, and protecting bones

White sugar: low protein

Sichuan Pepper: Warm

Ingredients

Ginger 10 catties

3 pounds of fresh red chili peppers

5 pounds of soy sauce

2 pounds of salt

Three pounds of plain water

Vinegar 250g

150 grams of white sugar

50 Sichuan peppercorns

Ten octagonal flowers

The recipe for spicy ginger pickled vegetables

1. Buy fresh ginger, pick it clean, wash it, and cut it open in the middle to control the moisture content

2. Chopped fresh red chili peppers

3. Increase the salt, soy sauce, vinegar, sugar, Sichuan peppercorns, and star anise in plain water, mix with sauce, boil and let cool for later use

4. Pour chopped ginger and chili peppers into an oil-free and water free jar, stir well, pour in the prepared juice, cover and marinate for 40 days before consumption

5. When eating, plate can be served with various staple foods

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